Roast Pork Strips
|Pork butt||2 Pound, cut into 1" diameter by 3"-4" long strips (Bigger Pieces Are Ok But My Need To Be Roasted A Little Longer)|
|Chicken stock||2 Tablespoon|
|Soy sauce||2 Tablespoon|
|Brown bean sauce/Black bean sauce / hoisin||2 Tablespoon|
|Chinese rice wine/Sherry||1 Tablespoon|
|Sugar||1 1⁄2 Tablespoon|
|Finely chopped garlic||1 Teaspoon|
|Red food coloring||1 Teaspoon|
Combine all the marinade ingredients in a large bowl and stir thoroughly. Make sure sugar and sauces are completely incorporated. Add the pork strips few at a time making sure each piece is covered in the marinade. When all have been added use a large spoon and stir from the bottom up rotating all the pork and distributing the marinade. Refrigerate covered for 6 hours minimum (over night is even better). Stir occasionally during the marinading process.
Pre-heat your oven to 350 degrees.
Line several cookie sheets with aluminum foil and place cooking racks on top of each. Lay the pork pieces across the racks so they do not touch each other.
Roast them for 30 minutes and remove from the oven promptly. (longer if pieces are bigger)
Let them cool, package and refrigerate in zip-lock bags. They will keep for weeks, but they won't last that long.